Wednesday, December 28, 2011

Coconut Cake

I had a request for this cake - and I must admit, it was on my list of things to make.  It just looked so nice in the cookbook, and Martha Stewart has never let me down on a recipe so far.  I happily got to work making this cake on a long day of baking.  The cake part is really easy, the whole cake is actually.  A vanilla coconut cake with a marshmallow frosting covered in coconut.  I kind of wish that I made one for myself while I was at it.  If you are a fan of coconut anything I highly suggest you try this. 

I wish I got to make more cakes - it's hard to divide them up among the taste testers - I guess that's why I always make cupcakes and only do cakes if it's a request from someone. 

Coconut Cake
makes one 9" layer cake

3 sticks butter, room temp plus more for pans
3 1/2 cups all purpose flour, plus more for pans
1 tbsp plus 1 tsp baking powder
1 tsp salt
1 cup packed sweetened, shredded coconut
2 2/3 cups sugar
4 large whole eggs, plus 4 large egg whites
1 tbsp vanilla extract
1 1/2 cups unsweetened coconut milk
Seven Minute Frosting
Coconut curls or shredded coconut for garnish

  1. Preheat the oven to 350 degrees.  Butter two 9x9x2 inch cake pans; line the bottoms with parchment paper.  Butter parchment paper, and dust with flour, tapping out excess; set aside.  Into a large bowl, sift together the flour, baking powder and salt. Stir shredded coconut into the flour mixture until combined; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.  Add the whole eggs, egg whites and vanilla; beat until fully incorporated.  With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk and beginning and ending with the flour; beat until combined after each addition.
  3. Divide batter between prepared pans, and smooth with an offset spatula.  Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes.  Transfer pans to a wire rack to cool 30 minutes.  Invert cakes onto the rack; peel off the parchment.  Reinvert cakes and let them cool completely, top sides up. 
  4. Using a serrated knife, trim the tops of the cake layers to make level.  Place one layer on a cake plate, and spread top with 1 1/2 cups frosting.  Place other cake layer on top, cut side down.  Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion.  Sprinkle entire cake with coconut curls or shredded coconut.  Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days. 
Seven Minute Frosting

1 1/2 cups sugar
2 tbsp light corn syrup
6 large egg whites
1/4 cup water
1 tsp vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup,water and the egg whites.  Cook over medium heat, stirring frequently, until the mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
Attach the bowl to the mixer fitted with the whisk attachment.  Beat the mixture on high speed until glossy and voluminous, about 5 minutes.  Beat in the vanilla.  Use immediately.

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